i've got this growl in my tummy

..and I'm gonna stop it today.
I am getting healthy in 2008, and I'm starting with eating better. I'm fixing recipes that look good to me,but making them a little more"figure friendly." I am eating only as much as I need to, not as much as I want to.
All the new recipes we try will be posted here.
Enjoy!

Sunday, March 16, 2008

Several years ago, my Mom was at a deli in a grocery store. She saw this, and couldn't identify it based on the menu board. And the only thing on the menu board that she could not match with a dish was Potato Ravioli. Potatoes? Yes. Ravioli? No. But she recreated it at home, and a Carr Family staple was born. Who knows what it is really called, but it is SO good.1 tbsp olive oil1 clove garlic, minced3 red potatoes, chunked1 onion, sliced3 bell peppers (I use one each red, green, and yellow) sliced1/2 head of cabbage, sliced1 pkg turkey smoked sausage, halved lengthwise and sliced1 cup chicken broth

Toast almonds in a pan. Add olive oil and garlic. Cook until fragrant. Transfer to plate and let cool. When cool, mix with olives and cheese. Set aside.

Add 1 tbsp olive oil to the pan. Add garlic and onions. Cook 5 minutes, or until onions are soft. Add squash, zucchini, and fresh and canned tomatoes. Season with salt and pepper. Cook until vegetables are soft, about 15 minutes. Add vinegar and stir.

Ladle ratatouille in a bowl and top with almond mixture.

(And leftovers are good as a pasta sauce...add shrimp to the ratatoiulle and eat with whole wheat noodles!)

Heat butter in a skillet set over medium heat until hot. Stir in flour. Cook over low heat 2 minutes, or until mixture becomes a paste, stirring constantly — do not brown.

Heat chicken fat or butter in a large sauté pan set over medium heat until hot. Add celery, carrot, onion, green pepper and red pepper. Increase heat to medium-high; cook until onion is tender. Stir in corn, mushrooms and jalapeno.

In a large saute pan on medium heat, place all ingredients. Keep the pan moving until the sugar melts and the ingredients are all melted together. (Be very cautious, can burn easily). Pour mixture onto a greased sheet pan. Leave out to cool. When cool, chop into small pieces and add to salad.

Simple Balsamic Viniagrette:

1/4 cup balsamic vinegar (or half balsamic/half red wine vinegar)

2 teaspoons dark brown sugar, optional*

1 tbsp chopped garlic

1 tbsp chopped shallots

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2-3 tablespoons olive oil

Combine all ingredients and blend with a whisk. Add to salad immediately before serving.

Cut cheese into slices (based on number servings in package. Makes for easier figuring.) Roll cheese in pecan panka. Heat 1 tablespoon olive oil in a nonstick pan on medium heat. Place the crusted cheese in the pan. Heat for 45 seconds, turn with a spatula, and heat for another 45 seconds.

Place the olive oil and 2 tbsp of butter in a large skillet over high heat. Add shrimp and spread them evenly in skillet. Add Italian seasoning. Cook for 2 minutes and flip over. Add garlic and cook for 30 seconds. Add the wine, lemon juice, and remaining butter to the skillet and cook for 2 minutes. Season with salt and pepper and add the pasta, tossing to coat well. Remove from heat and stir in parsley. Serve immediately.

Come Cook with Me!

what did i eat today?

a note about nutrition

Most of my recipes are tweaked from their original versions (usually Cooking Light, Southern Living, Rachael Ray, some Martha Stewart Food) to make them more "figure friendly." I don't figure up exact values for the recipes because I put them into SparkPeople by ingredient since it's hard for me to figure out exactly what a serving looks like. If you want any info, I can figure it out. Just ask!